Double Chocolate Zucchini Bread

My piece of advice? Make more than 1 loaf. This bread disappears! Recipe can easily be doubled or tripled or baked in batches.

yield: 1 LOAF

Ingredients:

• 1 and 1/2 cups (225g) shredded zucchini
• 1 cup (125g) all-purpose flour1 (measured correctly)
• 1/2 cup (42g) natural unsweetened cocoa powder (not dutch process)2
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon instant coffee powder (or 1/4 teaspoon espresso powder)3
• 3/4 cup (135g) semi-sweet or dark chocolate chips4
• 2 large eggs
• 1/4 cup (60ml) canola or vegetable oil
• 1/4 cup (60g) plain Greek yogurt5
• 1/2 cup (100g) granulated sugar6
• 1 teaspoon pure vanilla extract

Directions:

1. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Spray a 9x5 (or 8x4) loaf pan with nonstick spray. Set aside.
2. Place the shredded zucchini on a couple paper towels to absorb some (but not all!) moisture. Press a paper towel on top as well. Set aside until step 4.

For full directions kindly visit sallysbakingaddiction.com.

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